| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Grilled Chicken In Olive Oil-Chives Vinaigrette

4 broiler-fryer chicken breast quarters
6 tablespoons olive oil, divided use
4 tablespoons wine vinegar, divided use
1 teaspoon salt, divided use
1/2 teaspoon pepper, divided use
1/4 teaspoon dry mustard
1 clove garlic
Peel of 1 lemon
1 tablespoon chopped chives

1. In container of food processor (or blender), place 1 tablespoon of the olive oil, 1 tablespoon of the wine vinegar, 1/4 teaspoon each of the salt, pepper, and mustard; process 15 seconds. While processor is still running, add 2 more tablespoons olive oil and process 10 seconds. Add remaining 3 tablespoons wine vinegar, remaining 3 tablespoons olive oil, garlic and lemon peel. Finally add chives and process about 15 seconds more.
2. Dip each piece of chicken in sauce and coat well. Marinate in refrigerator at least 4 hours (or overnight).
3. Place chicken on prepared grill, skin side up, about 8-inches from heat. Sprinkle with remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Grill, turning and basting with sauce every 10 minutes, about 1 hour or until fork can be inserted in chicken with ease

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.